Another tasty (and very kid-friendly) cake adapted from Lauren Chattman’s, ‘Cake Keeper Cakes’. My hunch is that Auntie Jino will whip this up straight away…
Banana, Chocolate Chip, Pecan Bundt Cake
2 1/4 c. flour AND 1 t. baking powder
1/2 t. EACH baking soda AND salt
3 very ripe medium bananas, mashed (the more brown, the better)
2 eggs AND 2/3 c. sour cream AND 1 t. vanilla
1/2 c. butter, softened AND 1 c. sugar
1 c. EACH pecans (or walnuts), chopped AND chocolate chips
Preheat your oven to 375 and grease a 12-cup Bundt pan. In a small bowl, combine the flour, baking powder and soda and salt and set aside. In another small bowl, whisk together the bananas, eggs, sour cream and vanilla and set aside.
In your electric mixer, beat together the butter and sugar for about 3 minutes until fluffy, scraping down the sides of the bowl as needed.
Next, with the mixer on medium-low speed, slowly pour all of the banana mixture in, stopping once or twice to scrape down the bowl. Follow with the flour mixture, adding small amounts at a time and mixing in between, scraping down the bowl after it’s all in and then beating it until smooth.
Stir in the pecans and chocolate chips by hand and then pour the batter into your prepared pan, smoothing the top. Bake for about 45 minutes until a toothpick inserted in the center comes out clean – this is a very moist and gooey cake so an extra few minutes is fine if you’re not sure if it’s done. Allow it to cool in the pan for a good 10 minutes before turning it out onto a rack to cool completely.
The recipe suggested to dust it with cocoa powder before serving, but I never did get around to it…
- Category: Cakes, Banana, Bundt, Pecan